BBQ Ribs on Gas Grill Made Easy: Best Way to Cook Them

Nothing beats juicy, tender ribs fresh off the grill.

That smoky smell, the sticky-sweet sauce, and meat that falls right off the bone? Pure magic.

Now, you might think you need a fancy smoker to make great BBQ ribs.

But guess what? A gas grill works just fine—and can turn out ribs so good your neighbors might come knocking.

This guide will show you the best way to BBQ ribs on gas grill—from picking the perfect rack to searing on that final sticky glaze.

Let’s get started!

Choose the Right Ribs

Baby Back vs. Spare Ribs

Baby back ribs are smaller, leaner, and cook faster. 

Spare ribs are meatier with more fat, which means more flavor if cooked right. 

Either works great, so it depends on what you like!

What to Look for at the Store

Look for ribs that are pink, not gray, with even layers of meat. 

Avoid packages with too much liquid inside—that can mean the ribs have been sitting around too long.

Pro Tip: Remove the Membrane

Flip the ribs over and peel off the thin, silver skin from the bone side. 

This helps the seasoning soak in and makes the ribs more tender. 

Use a paper towel for grip—it makes the job easier.

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Prepping the Ribs

Rinse and Dry

Give the ribs a quick rinse under cold water. 

Then pat them dry with paper towels. 

Dry ribs hold rubs and marinades better.

Trim the Fat

Cut off big pieces of extra fat so your ribs don’t get greasy.

Add a Rub or Marinade

You can use a store-bought rub or make your own. 

Here’s a simple, tasty rub:

Quick Rib Rub Recipe:

• 2 tbsp brown sugar

• 1 tbsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp black pepper

• 1 tsp salt

Rub it all over the ribs. 

For more flavor, let the ribs sit in the fridge overnight. 

If you're short on time, aim for at least one hour.

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Prepping Your Gas Grill for Ribs

Start with a Clean Grill

Before you fire it up, clean the grates well.

Leftover grease can cause flare-ups.

We love using the Easy Function wood grill scraper here.

it’s eco-friendly, safe, and molds to your grill’s shape over time, making cleaning faster and easier every time you use it.

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Set Up for Indirect Heat

Turn on one side of your grill, and leave the other side off.

This setup lets you cook the ribs low and slow, like a smoker.

Add Smoke (Optional, but Delicious)

If you want that smoky BBQ flavor, toss some wood chips in a smoker box or foil pouch and place it over the hot burner.

Keep the Temp Steady

Try to keep your grill between 275°F and 300°F. 

That’s the sweet spot for cooking ribs on a gas grill.

Cooking Method: Low and Slow

Place Ribs on the Cool Side

Put the ribs bone-side down on the unlit side of the grill. 

Close the lid and let the magic happen.

Be Patient

Don’t open the lid too often—it lets heat out. 

Let the ribs cook for 2.5 to 3 hours, depending on how thick they are.

Try the Texas Crutch

Want extra-tender ribs? After about 1.5 hours, wrap them in foil. 

This helps steam the ribs and makes them fall-off-the-bone soft.

Sauce and Sear

When to Sauce

Wait until the ribs are almost done—about the last 10–15 minutes. 

Add BBQ sauce and move them over direct heat for a quick sear. 

Keep the lid open and watch closely so the sugar in the sauce doesn’t burn.

Caramelize the Sauce

Grill for 5–10 minutes, turning a few times. 

You want the sauce sticky and lightly charred.

Testing for Doneness

Bend Test

Pick up the ribs with tongs from one end. 

If the meat starts to crack in the middle, they’re ready.

Toothpick Test

Slide a toothpick between the bones. 

It should go in easily, like poking a cake.

Temperature Check

Use a meat thermometer. 

Ribs are done when they reach 190°F to 205°F.

Let Them Rest

When the ribs are done, take them off the grill and let them rest for 10 to 15 minutes. 

This helps the juices settle back into the meat.

Why Resting Matters: If you slice too soon, all the juice runs out.

Let them sit, and you’ll get moist, flavorful ribs every time.

Serving Suggestions

Slice between the bones and pile them on a platter. 

Here are a few tasty sides to serve with your ribs:

• Creamy coleslaw

• Grilled corn on the cob

• Baked beans

And don’t forget a dipping sauce for those who like a little extra flavor!

Tips for Success

• Keep ribs moist with a spray bottle of apple juice or water during long cooks.

• Don’t over-sauce—let your rub and the meat shine.

• Clean up right: After grilling, use your Easy Function bristle-free brush with scraper to clean the grates while they’re still warm. It’s safe, effective, and gets between the grates with ease. If you prefer more power, try our bristle brush—designed to clean deep without the dangers of traditional wire brushes.

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➡️ Want to explore more helpful tools?

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Final Thoughts

Grilling ribs on a gas grill might sound tricky, but with the right setup, the best way to BBQ ribs on gas grill is simple and satisfying.

Choose good ribs, prep them right, cook them low and slow, and finish with a saucy sear.

That’s how you get ribs that are juicy, tender, and packed with flavor.

At Behind the Grill, we believe anyone can make amazing BBQ with just a bit of know-how—and the right tools from Easy Function to help you along the way.

Ready to fire up that gas grill? Go for it—and don’t forget to share your results or favorite rubs in the comments.🍖🔥